Bun dau mam tom is a popular Vietnamese dish that is made with fried tofu, noodles, and a savory sauce. It is a popular street food dish that is enjoyed by many locals and tourists alike.
Bun dau mam tom is also known as Bun Cha, which is a combination of two words: bun (rice noodles) and cha (pork). This delicious noodle dish is easy to make and can be served with various toppings and sides. It is a great option for a quick and tasty meal.
What is Bun Dau Mam Tom?
Bun dau mam tom is a Vietnamese dish that consists of fried tofu, noodles, and a savory sauce. The tofu is fried until it is golden brown and then served over a bed of yellow egg noodles.
The sauce has a sweet, spicy, and tangy flavor and is made with fish sauce, sugar, and garlic. The dish is served with fresh herbs such as cilantro, basil, and green onion, and is often accompanied by a side of pickled carrots and daikon.
Why You’ll Love this Bun Dau Mam Tom?
Bun dau mam tom is a great option for a quick and tasty meal. The fried tofu is crunchy and flavorful, and the savory sauce is a great complement to the noodles.
It is a great way to enjoy a traditional Vietnamese dish without spending too much time in the kitchen. The dish is also very versatile and can be served with various toppings and sides.
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How Does It Taste Like?
Bun dau mam tom has a savory and sweet flavor. The fried tofu is crunchy and flavorful, and the sauce is made with fish sauce, sugar, and garlic.
The dish is served with fresh herbs such as cilantro, basil, and green onion, which add a nice touch of flavor. The pickled carrots and daikon add a nice crunch and a hint of sourness.
Ingredients
Main ingredients
Vermicelli noodles: This is the main ingredient for the dish. It is a type of thin rice noodles that are used in many Vietnamese dishes.
Pork belly and liver: The pork belly and liver add a delicious meaty flavor to the dish. They can be sliced thinly or chopped into small pieces.
Tofu block: The tofu is fried until it is crispy on the outside but still soft on the inside. It adds a nice texture to the dish.
Ginger slices: The ginger is used to marinate the pork before cooking, adding a subtle flavor to the dish.
Onion: Sliced onions are added to the marinade for extra flavor.
White wine: This is used in the marinade and adds a hint of sweetness to the dish.
Cucumber: Thinly sliced cucumber is added as a garnish for a refreshing crunch.
Herbs: Fresh herbs like Vietnamese balm, beefsteak plant, peppermint, and fish mint are served on the side for added flavor and freshness.
For the shrimp paste dip
Shrimp paste: This is the main ingredient in the dipping sauce. It adds a savory and slightly pungent flavor to the dish.
Kumquats: These small citrus fruits are used to add a tangy and sour flavor to the dipping sauce.
Shallots, chili pepper, garlic: These ingredients are added for extra flavor and spice in the dipping sauce.
Sugar: A small amount of sugar is added to balance out the flavors of the shrimp paste dip.
For the alternative dipping sauce
Soy sauce: This is the main ingredient for the alternative dipping sauce.
Chili pepper: Adds a spicy kick to the sauce.
Vinegar: Used to add tanginess and balance out the flavors of the soy sauce.
Garlic: Minced garlic adds flavor to the dipping sauce.
Sugar: Just like in the shrimp paste dip, sugar is added to balance out the flavors of the alternative dipping sauce.
Vietnamese oil and scallion garnish: This is used as a topping for added flavor and texture.
Step by Step Directions
Step1: Marinating:
Start by marinating the pork belly and liver with ginger, onion, white wine, and salt. Let it sit for at least 30 minutes before cooking.
Step2: Prepare the shrimp paste dip:
While the pork is marinating, prepare the shrimp paste dip by combining shrimp paste, kumquats, shallots, chili pepper, garlic, and sugar. Mix well and set aside.
Step3: Cook the noodles:
Boil a pot of water and cook the vermicelli noodles according to package instructions. Drain and rinse with cold water to prevent them from sticking together.
Step4: Fry the tofu:
In a large pan, fry the tofu until golden brown on both sides. Set aside.
Step5: Cook the pork:
Using the same pan, cook the marinated pork for about 15 minutes or until fully cooked.
Step6: Thin out the shrimp paste dip:
In a separate pot, heat up the shrimp paste dip and add some water to thin it out if needed.
Step7: Assemble and serve:
To serve, place the noodles at the bottom of a large serving bowl. Top with fried tofu and cooked pork. Garnish with freshly chopped herbs and sliced cucumber. Serve the shrimp paste dip on the side for dipping or drizzle it over the noodles and meat. If preferred, make the alternative dipping sauce by mixing soy sauce, chili pepper, vinegar, minced garlic, and sugar in a separate bowl.
Step8: Enjoy:
Mix everything together and enjoy your delicious bun dau mam tom!
Tips and Tricks
- For a vegetarian option, omit the pork belly and liver and use tofu as the main protein source.
- To save time, you can use pre-fried tofu instead of frying it yourself.
- Customize the sauce to your liking by adjusting the amount of shrimp paste, kumquats, and sugar in the shrimp paste dip.
- Add some crushed peanuts on top of the dish for extra crunch and flavor.
- Dip your herbs in the shrimp paste before eating for a burst of flavor.
Nutrition Information
Bun dau mam tom is a relatively healthy dish as long as it is made with low-sodium fish sauce and less sugar. One serving of the dish contains approximately:
How to store Bun Dau Mam Tom?
Bun dau mam tom is best served immediately after it is cooked. However, you can store the leftovers in an airtight container in the fridge for up to 3 days.
To reheat, simply microwave for a few minutes or until heated through.
What other substitute can I use in Bun Dau Mam Tom?
– Instead of fish sauce, you can use soy sauce.
– Instead of yellow egg noodles, you can use udon, soba, or rice noodles.
– Instead of pickled carrots and daikon, you can use pickled cucumbers or pickled cabbage.
– Instead of fresh herbs, you can use dried herbs such as oregano, basil, and thyme.
– Instead of vegetable oil, you can use olive oil or sesame oil.
Equipment
- large bowl
- pan
Ingredients
Main ingredients
- 3.6 pounds vermicelli noodles
- 1.4 pounds pork belly
- Pork liver
- Leek
- 2 raw tofu block
- A few ginger slices
- 2 onion
- 2 tablespoon white wine
- 2 cucumber
- Herbs Vietnamese balm, beefsteak plant, peppermint, fish mint for serving
For the shrimp paste dip
- 3.6 ounces shrimp paste
- 4 kumquats
- 1 ounces shallots
- 1 ounces chili pepper
- 1 ounces garlic
- 10 teaspoons sugar
For the alternative dipping sauce
- 11 tablespoons soy sauce
- Chili pepper
- 10 teaspoons vinegar
- 0.7 ounces minced garlic
- 4 teaspoons sugar
- Vietnamese oil and scallion garnish
Instructions
- Start by marinating the pork belly and liver with ginger, onion, white wine, and salt. Let it sit for at least 30 minutes before cooking.
- While the pork is marinating, prepare the shrimp paste dip by combining shrimp paste, kumquats, shallots, chili pepper, garlic, and sugar. Mix well and set aside.
- Boil a pot of water and cook the vermicelli noodles according to package instructions. Drain and rinse with cold water to prevent them from sticking together.
- In a large pan, fry the tofu until golden brown on both sides. Set aside.
- Next, cook the marinated pork in the same pan for about 15 minutes or until fully cooked.
- In a separate pot, heat up the shrimp paste dip and add some water to thin it out if needed.
- To serve, place the noodles at the bottom of a large serving bowl. Top with fried tofu and cooked pork.
- Garnish with freshly chopped herbs and sliced cucumber.
- Serve the shrimp paste dip on the side for dipping or drizzle it over the noodles and meat.
- If preferred, make the alternative dipping sauce by mixing soy sauce, chili pepper, vinegar, minced garlic, and sugar in a separate bowl.
- Enjoy your delicious bun dau mam tom!
Notes
- For a vegetarian option, omit the pork belly and liver and use tofu as the main protein source.
- To save time, you can use pre-fried tofu instead of frying it yourself.
- Customize the sauce to your liking by adjusting the amount of shrimp paste, kumquats, and sugar in the shrimp paste dip.
- Add some crushed peanuts on top of the dish for extra crunch and flavor.
- Dip your herbs in the shrimp paste before eating for a burst of flavor.
Nutrition
Frequently Asked Questions
Is Bun Dau Mam Tom Recipe healthy?
Yes, Bun Dau Mam Tom Recipe can be a healthy dish as long as it is made with low-sodium fish sauce and less sugar.
Can I freeze Bun Dau Mam Tom Recipe?
No, it is not recommended to freeze Bun Dau Mam Tom Recipe as the texture and flavor of the dish will be compromised.
What is the best way to reheat Bun Dau Mam Tom?
The best way to reheat Bun Dau Mam Tom Recipe is to microwave it for a few minutes or until heated through.
Can I use other types of noodles for Bun Dau Mam Tom?
Yes, you can use other types of noodles such as udon, soba, or rice noodles.
Is Bun Dau Mam Tom Recipe vegan-friendly?
Yes, Bun Dau Mam Tom Recipe can be made vegan-friendly by using tofu instead of pork and substituting the fish sauce with soy sauce.
Is Bun Dau Mam Tom Recipe gluten-free?
Yes, Bun Dau Mam Tom Recipe can be made gluten-free by using gluten-free noodles and substituting the fish sauce with gluten-free soy sauce.
Conclusion
Bun dau mam tom is a delicious and easy-to-make Vietnamese noodle dish. It is a great option for a quick and tasty meal and is very versatile. The fried tofu is crunchy and flavorful, and the savory sauce is a great complement to the noodles.
The dish is also served with fresh herbs and pickled carrots and daikon, which add a nice crunch and a hint of sourness. Bun dau mam tom can also be made vegan-friendly and gluten-free by using the right ingredients.
With the right ingredients and a few simple steps, you can enjoy a delicious and flavorful bowl of Bun Dau Mam Tom in no time.